| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Sauces, Pasta |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Flour;unbleached |
| 2 |
c |
Milk;hot |
| 1 |
c |
Mozzarella;cubed |
| 1 |
c |
Fontina;cubed |
| 1 |
c |
Provolone;cubed |
INSTRUCTIONS
"This recipe lists the cheese one should use for this very versatile sauce
However, it can be prepared, as I often do, with any kind of cheese.
Leftover cheeses are perfect for it."
In a heavy bottomed saucepan, melt the butter over low heat. Add the flour,
and stir till well combined with butter. Add hot milk all at once and keep
stirring until the sauce is smooth and thick. Add the cheeses and stir
until all the bits are melted. Keep warm until you are ready to use it.
NOTE: If you don't use the sauce right away, you may keep it in the
refrigerator for one day. Then leave it at room temperature for several
hours before placing it over very low heat and stirring constantly to make
sure that it does not stick to the bottom of the pan and burn. YIELDS:
ABOUT 3 CUPS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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